Best 3 Sweet Potato Bundt Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge your sweet cravings with our delectable Sweet Potato Bundt Cake, a symphony of flavors that will tantalize your taste buds. This moist and tender cake boasts a vibrant orange hue, a slightly dense crumb, and a delightful hint of sweetness from the natural sugars in sweet potatoes. With its charming bundt shape, this cake is a centerpiece-worthy treat that will steal the show at any gathering. This article presents a collection of sweet potato bundt cake recipes, each offering a unique twist on this classic dessert. From a classic Sweet Potato Bundt Cake with a tender crumb and a rich cream cheese glaze to a decadent Chocolate Sweet Potato Bundt Cake that combines the richness of chocolate with the natural sweetness of sweet potatoes, these recipes cater to a wide range of preferences. Additionally, we have included a gluten-free Sweet Potato Bundt Cake recipe for those with dietary restrictions. Embark on a culinary journey and discover the perfect sweet potato bundt cake recipe that will become a cherished favorite in your kitchen.

Let's cook with our recipes!

SWEET POTATO BUNDT CAKE WITH SPICED BUTTERED RUM GLAZE



Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze image

Provided by Dave Lieberman

Categories     dessert

Time 1h35m

Yield 12 to 15 servings

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups cooked sweet potato meat (about 2 sweet potatoes)
3 eggs
3/4 cup warm water
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup golden raisins
1 cup toasted walnuts, crushed
4 tablespoons unsalted butter
2 to 3 tablespoons spiced rum
2 cups confectioners' sugar

Steps:

  • Special equipment: bundt pan
  • Preheat oven to 325 degrees F.
  • Lightly grease a 10-cup bundt pan.
  • In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.
  • Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth.
  • Pour the glaze over the cooled cake. Slice and serve.

SWEET POTATO BUNDT CAKE WITH TOASTED MARSHMALLOW TOPPER



Sweet Potato Bundt Cake with Toasted Marshmallow Topper image

Sweet potatoes and marshmallows are the perfect pair. Put them together in this easy-to-make cake that is sure to be a hit around the holidays.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1 cup mashed cooked sweet potatoes
1 1/2 teaspoons pumpkin pie spice
2 egg whites
6 tablespoons sugar
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
  • In 2-quart saucepan, heat 1 inch of water to simmering. In small bowl beat egg whites, sugar, salt and cream of tartar on high speed until well combined. Place bowl over simmering water, and beat constantly until temperature of egg white mixture reaches 120°F.
  • Remove from heat. Beat egg white mixture 4 to 6 minutes or until stiff peaks form. Beat in vanilla.
  • Spread mixture on top of cake. Use kitchen torch to toast frosting. Serve immediately. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 24 g, TransFat 0 g

SWEET POTATO BUNDT CAKE



Sweet Potato Bundt Cake image

Just read the book "Eat Cake" by Jeanne Ray, about a women with her world falling apart, who bakes cakes. I made this cake from the recipes included at the end of the book. This was a big hit. It was pretty simple to make although the directions seem long. In the morning I soaked the raisins in the rum and cooked the sweet potatoes, then put it together in a few minutes.

Provided by devri91

Categories     Dessert

Time 1h30m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 18

3/4 cup golden raisin
1/2 cup dark rum
3 medium sweet potatoes
4 large eggs
2 cups sugar
1 cup mild flavored vegetable oil
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt, plus extra for salting the water
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup buttermilk
1/2 cup packed dark brown sugar
4 tablespoons unsalted butter
3 tablespoons whipping cream (35%)
remaining rum, macerating liquid from raisins

Steps:

  • Preheat oven to 350*. Grease and flour a 10- inch bundt pan. In a small non-reactive bowl, soak the raisins in the rum for at least 30 min or several hours. Meanwhile peel the sweet potatoes, cut them in half and then cut each half into 4-inch slices. Place the slices into a pot of cool salted water, cover and bring to a boil. Reduce to a gentle simmer and cook until the sweet potatoes are very tender. Drain off the water, allow the potatoes to air-dry for a few minutes, then use a pot masher or large fork to roughly mash them. Measure out 2 cups and set aside to cool.
  • In a large bowl with a whisk or the bowl of a stand mixer fitted with the paddle attachment beat the eggs a little just to break them up.
  • Add the sugar and beat until the mixture is thick and pale, about 2 minute Add the vegetable oil and vanilla, then beat to blend . Drain the raisins and set aside, but add ¼ cup of the rum macerating liquid to the batter. Add the sweet potatoes and mix thoroughly, scraping down the sides and bottom of the bowl.
  • Into a separate bowl, sift the flour, baking powder, baking soda, salt cinnamon and nutmeg. Add the flour mixture to the batter in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry. Fold in the raisins.
  • Pour entire batter in pan.Bake1 hour to 1 hour and 20 min or until wooden skewer comes out clean and cake is just beginning to pull away from sides of pan. Cool the cake in the pan set on a wire rack for 10 min, then invert onto the rack. Set the rack over a baking sheet or large plate to catch the excess glaze. This cake must be glazed while still warm, so it absorbs the maximum syrup.
  • For the glaze, combine the brown sugar, butter, and cream in a small, heavy bottomed sauced pan. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue to boil until the mixture thickens somewhat, about 3 minutes, stirring often. Remove the glaze form the heat and stir in the rum. With a long wooden or metal skewer poke holes all over the cake, concentrating on the top. Spoon about half the warm glaze over the cake and let the cake and remaining glaze cool for 10 to 15 minutes, until it has thickened slightly.
  • Pour the rest of the glaze over the cake, letting it dribble down the sides, then allow the cake to cool completely before cutting and serving or wrapping and storing.

Tips:

  • To ensure the cake bakes evenly, make sure your oven is preheated to the correct temperature before placing the cake pan in the oven.
  • Do not overmix the batter, as this can result in a dense, dry cake.
  • To prevent the cake from sticking to the pan, grease and flour the pan thoroughly before pouring in the batter.
  • Test the cake for doneness by inserting a toothpick or skewer into the center of the cake. If it comes out clean, the cake is done.
  • Allow the cake to cool completely before inverting it onto a serving plate.
  • For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
  • Add a teaspoon of cinnamon or nutmeg to the batter for a warm, fall flavor.
  • For a moist cake, add a cup of applesauce to the batter.
  • For a crunchier cake, top with a streusel topping before baking.
  • Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion:

This sweet potato bundt cake is a delicious and moist cake that is perfect for any occasion. With its rich flavor and tender crumb, this cake is sure to be a hit with everyone who tries it. Whether you are looking for a simple dessert to serve at a potluck or a special treat to enjoy with your family, this sweet potato bundt cake is the perfect choice.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #yams-sweet-potatoes     #for-large-groups     #desserts     #potatoes     #vegetables     #fall     #heirloom-historical     #holiday-event     #cakes     #dietary     #seasonal     #number-of-servings     #4-hours-or-less

Related Topics